Fundamentals of Bioprocesses

General knowledge of mathematics, chemistry and physics.

 In theoretical-practical classes, a general exposition of the content to be taught is provided, accompanied by examples of application whenever appropriate (case studies). This is followed by the resolution of exercises applying the taught concepts, including the application of the principle of conservation of mass to total mass (global mass balances) and a chemical species (partial mass balances) in steady-state biotechnological systems.

In the laboratory practical classes, the fundamentals of the experimental work to be conducted are presented and discussed. Students are encouraged to engage in a preliminary reading of the recommended bibliography. A critical and well-founded analysis of the results is performed, and a written report is prepared to train the ability to structure reasoning, synthesis, and critical analysis of results.

Throughout the semester, support is provided to students in understanding the content taught in both the theoretical and practical components. Additionally, assistance is given in preparation for tests and exams.

At the end of this course, students will be able to:

– identify the main stages of a bioprocess;

– distinguish the most common unit systems;

– identify basic and derived units;

– apply the principle of mass conservation to processes in a steady state and without chemical reactions;

– perform laboratory techniques for drying foods, producing products through fermentative processes and the addition of enzymes, and analyze the products obtained in the process;

– analyze, and discuss the experimental data obtained in laboratory work;

– demonstrate the ability for autonomous learning and group work.

A. Theoretical-Practical Component:

1. Characterization of bioprocesses and main stages 

2. Unit systems. Basic and derived quantities. Most common unit systems. Prefixes of units in the International System. Unit conversion factors.

3. Thermodynamic concepts. The notion of system, boundary, and surroundings. Open and closed systems. Discontinuous, semi-continuous, and continuous processes. The notion of steady state and transient state. The notion of equilibrium.

 4. Principle of conservation of mass. Positive and negative accumulation. The notion of mass and molar flow rates, total and partial.

 5. Total and partial mass balances, atomic or molecular species, processes without chemical reactions, and in a steady state.

6. Concept of mixing and separation processes, recycling streams, and by-pass streams.

7. Approaches to solving to mass balance problems: definition and analysis of the problem, calculation of unknown quantities, and finalization.

 B. Laboratory and Workshop Practical Component:

 Laboratory and workshop practices involving fermentative processes, drying, addition of enzymes for food production, and determination of proteins and sugars.

• - Teste teórico 50 + relatórios 50 - 70.0%
• - Teste teórico 30 - 30.0%

• - Teste teórico 100 - 100.0%

NAO

Himmelblau, D.; Riggs, J. (2012). Basic Principles and Calculations in Chemical Engineering (8th ed.). New Jersey: Prentice Hall,  ISBN13: 978-0-13-234660-3.

Shuler, M.; Kargi, F.; Delisa, M. (2017). Bioprocess Engineering: Basic Concepts (3rd ed.). Boston: Prentice Hall, ISBN13: 978-0137062706.

Duncan, A. (2011). Introduction to Chemical Engineering Processes (1st ed.). Delhi: Global Media, ISBN: 978-93-80168-32-6.

Doran, P.  (2004). Bioprocess Engineering Principles. London: Academic Press, ISBN: 978-0122208515.